MAKES 1 QUART
4 hibiscus tea bags or 1 cup sorrel petals
(available in Caribbean markets)
2 whole cloves
1 2 inch cinnamon stick
1/2 slice ginger, peeled
1/2 cup light brown sugar
1 tablespoon fresh lime juice
1. In a large saucepan, combine tea bags or sorrel flowers, cloves, cinnamon stick, ginger and sugar with 4 cups water. Bring to a boil and reduce to a simmer, stirring constantly until sugar is entirely dissolved (approximately 2 to 3 minutes). Cover, remove from heat and allow to cool completely. Remove and discard tea bags, cinnamon and cloves.
2. Fill a large pitcher half-full with ice and add 4 cups of cold water. Pour sorrel mixture into the pitcher, add rum if desired, and mix well.